Golbheda ko Achar
“Nepal's most-loved pickle: roasted tomatoes blended with garlic, chili, sesame and the citrusy crackle of timur into a tangy, smoky relish. It accompanies almost every Nepali plate, from dal bhat to grilled meats.”
Where it comes from
Achar means pickle in Nepali, and golbheda ko achar (tomato achar) is the most popular of all, brightened with timur, Nepal's prized Sichuan pepper (Foodaholic; Nibble Somerville).
On the plate
Smoky-sweet roasted tomato meets sharp garlic and a slow build of chili heat, all lifted by timur's electric, grapefruit-like tingle. Toasted sesame rounds it into a nutty, lip-smacking relish.
How it works
Charring the tomatoes over flame caramelizes their sugars and adds smoky aromatic compounds while loosening the skins. Ground sesame emulsifies the mix into a thick relish, and timur's hydroxy-alpha-sanshool delivers its tingling bite.
Variations
Tomato-sesame achar, tomato-timur Thakali style, fermented (khadeko) tomato achar, with roasted dried chili
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓20 min active
How it's made
8 steps · Show ↓- 18 min
Roast whole tomatoes over an open flame until the skins char and blister.
- 23 min
Peel off the blackened skins and reserve the smoky flesh.
- 34 min
Dry-roast sesame seeds until golden, then grind to a coarse powder.
- 44 min
Pound garlic, green chili, timur and salt into a rough paste.
- 53 min
Blend the roasted tomatoes with the paste and sesame powder.
- 62 min
Stir in a little mustard oil and chopped coriander.
- 71 min
Adjust salt, chili and lemon to taste.
- 81 min
Serve as a side relish with dal bhat or grilled meat.
